Healthy Taco Pasta Salad
Healthy Taco Pasta Salad is simple to make, minimal prep, and filling for the whole family! This Creamy Pasta Salad has a healthy twist. Tossed with a greek yogurt based avocado cilantro dressing. Recipe at
Servings Prep Time
6-8Servings 20minutes
Cook Time Passive Time
10minutes 0minutes
Servings Prep Time
6-8Servings 20minutes
Cook Time Passive Time
10minutes 0minutes
Salad Ingredients
  • 1pound lean ground beef
  • 1packet taco seasoning
  • 2/3cup water
  • 12ounces pastasmall noodle of choice
  • 115oz can black beansdrained and rinsed
  • 1pint cherry tomatoeshalved
  • 115oz can corn kernelsdrained
  • 1/2cup chopped fresh cilantro
  • 13oz can sliced black olivesOther optional mix-in!
  • 1small red onion, mincedOther optional mix-in!
Avocado Cilantro Dressing
  • 1/2 avocado
  • 1/4cup plain greek yogurt
  • 1/2cup water
  • 1cups fresh cilantro
  • 1teaspoon minced garlic
  • 1/2teaspoon kosher salt
  • 1tablespoon lime juice
  1. Cook the pasta according to package directions.
  2. Meanwhile, heat a large skillet over medium-high heat. Cook the ground beef, browning and crumbling as it cooks. If desired, drain off any excess fat.
  3. To the cooked ground beef in the skillet, add the 2/3 cup of water and taco seasoning. Stir and continue cooking over medium heat until the seasonings are combined and slightly thickened. Remove from heat.
  4. Make the Avocado Cilantro Dressing. In a food processor or blender, combine all dressing ingredients. Blending until creamy.
  5. In a large bowl toss the cooked pasta, taco ground beef, remaining salad ingredients, and the finished dressing.
  6. The pasta salad is best served immediately at room temperature. But, leftovers can be stored in the fridge in an airtight container for 3 days.
Recipe Notes

I used Banza penne pasta. Found here! But, use your favorite small noodle of choice. White, wheat, gluten free, etc.